This is for the 3 of you interested in this meat cook-off thing for my church. The dinner is tonight. I still had to make the accompanying sauce for the meat for Beau to deliver today. So I put it all together this morning before I left for work - in both crock pots - and with instructions for Beau for checking thickness before heading over to the church.

Now, last weekend I needed to make more marinade because we ran out with about 24 tenderloins left. So I made a half batch, of which I used about 1/3 to 1/2 as marinade. The rest I bottled up and put into the frig to use for the sauce. So that stuff sat for about 5 days. One of the ingredients is red pepper flakes.

Beau called to ask if I had tasted any of the sauce. I said that I had not because it wasn’t at that point when I left this morning and I was trusting that it would be OK. He said it was blisteringly hot (spicy). Oh no!

Turns out the batch of marinade turned sauce had infused the heat from the peppers quite well and it is now so hot that it won’t work as sauce. Fortunately, I put that batch by itself in one crock pot. The other crock pot has the fresh batch that I put together this morning, so I had Beau taste it and he said there’s a kick but it’s edible. He’s going to strain the pepper flakes out now before it gets ruined, too.

This means there will be half of the sauce available, but it’s not like the pork needs a drenching. And we’re warning the woman in charge to taste it before using it so that she can determine if it’s too hot for use.

We’re keeping the first batch to try as a marinade. That could be a disaster in the making but we’re talking about a gallon of stuff here.

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1. Oh, boy!  So glad he checked it!

   Posted by  on  07/03/08  at  11:53 AM

2. I did the same thing with a spicy squash soup I made one year for Thanksgiving—made it ahead to save time, but by Thanksgiving the Jalapeño in it was the only thing you could taste...for the first two seconds before the entire lining of your mouth burned off.

   You could probably dilute the super spicy with stock of some sort for a marinade that wouldn’t kill you...but yeah, worth saving and trying, that’d be a lot to toss. (And also, yay for Beau for tasting it!)

   Posted by beth  on  07/03/08  at  01:15 PM

3. So now we know - things with peppers not to be made in advance. Duly noted.

   Beau is heading to the church as I type. He thinks my sauce out of the marinade recipe was an idea that sounded better than the reality. He will highly recommend that the leader taste it with the pork before actually using it. I’ll be interested to learn if they use it or toss it.

   Posted by jen  on  07/03/08  at  02:07 PM

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